I am planning our family reunion, and I'm trying to figure out how many pounds of butt to get. Any ideas on how many servings per pound you can get with pulled pork? (Bone in of course)
Thanks alot S2K9K, thats a big help. We got 60+ relatives coming.
One other question, I know it sounds like a dumb question, but I'm new to smoking so be gentle.
Cooking time: say for example 1.5 hours / lb. That is based on each individual roast, not total of all roasts in the smoker at one time. Correct?
Hello, Dwolfpak . K9 has it covered well . Buut is very forgiving and one of the best large crowd meats you could use (besides Hotdogs and Burgers). Most any regime you use to get your Temp. will work.
Here is a shot of a load I did for a Wedding of 100.
5-10lb. Butts gave me 35lb. of meat . . .enough for 70 hardy eaters .
You'll be fine , have fun doing the Party(Wedding) , and as you do it . . .
dwolfpak, I too have started upping the temp on butts. As others have stated, I run mine around 250. Around 10-11 hrs. your done. Only time it runs longer is if I do a full smoker, which is 14 butts. Runs about 19hrs.
Here's my smoker, its a good size. This is my first attempt at a butt. This was on Easter, I had a hard time regulating heat (as you can see it was still winter here). I would get it to temp (215-225) then it would drop below 200 (sometimes down to 150), so I'd stoke it up, and it would soar right past 225 on its way to 300+. Kept doing that all day. Don't know if it was the weather, or my technique. My pork stalled out at about 185. It had great flavor, nice and juicy, but couldn't pull it, so I sliced and chopped it.
Here's the finished Pork
I'll throw this in.
Did you wrap it in foil and let it rest for an hour or 2 after you took it off the smoker? It will continue to cook and lets the juice soak up in the meat which will make it way more tender.
As stated you can find a lot of info on the site for this smoker. To me it looks a lot like my old Char Griller Outlaw with a few minor differences.
Things i would do first off:
Tuning plates under the cook grate
Reliable temp reading equipment. Either a remote maverick style or at least a calibrated dial thermometer.
Operation tricks I found that helped:
Exhaust stays open fully. Use the air intake for the fire box to regulate temp. More air = hotter and less air = cooler. Allow at least 30 min to see what the adjustments bring to the temp. Do not freak out if the temp spikes, just cut the air a bit and see how the temps react.
Do not open the fire box or cook chamber unless you have too. Every time you open them you get a blast of O2 to the fire and your temps will change. You will also let the heat out if you keep opening the cook chamber and this will add time to your cook. Golden Rule; If your lookin, you ain't cookin!!!
Charcoal basket was the biggest help. It kept the charcoal out of the ash and allowed for better temp control.